1. In the bowl of a mixer, cream butter until light. Add the
powdered sugar and continue creaming. Add the vanilla, salt, and cocoa powder.
Mix in the flour, mixing until dough comes together (my dough was pretty dry).

2. Turn the dough out onto a large piece of saran wrap. With
your hands, press the dough together in a ball the best you can. Wrap in saran
wrap and refrigerate for 30 minutes.

3. Once dough is chilled, preheat oven to 350F. Roll dough out
onto a floured surface (thin, about 1/8-inch) and use a cookie cutter or a
small glass to cut circle shapes out of the dough (it would be fun to make
another shape too!). (Note-my dough was kind of crumbly, but be patient and
just stick it back together). I used an 1&1/2 in round cutter

4. Bake cookies on an ungreased baking sheet for 10 minutes
before cooling on a wire rack. Once cookies are cooled, melt chocolate in a
double boiler or the microwave, stirring after every 30 seconds so as not to
burn. Stir in peppermint extract.

5. Using a fork, dip cookies completely in the chocolate,
hanging over the bowl to let excess chocolate drip off into the bowl. Place
cookies on baking sheet lined with wax paper to dry. Store cookies between
layers of wax paper in an airtight container in the fridge or freezer.